Eugenio Aprea

Eugenio Aprea is an Associate Professor of Food Chemistry at the University of Trento, affiliated with the Department of Cellular, Computational and Integrative Biology (CIBIO) and the Agriculture, Food, and Environment Center-C3A. He holds a PhD in Natural Sciences (Gas-Phase Ion Physics) from the University of Innsbruck and a Bachelor's in Food Science and Technology from the University of Naples 'Federico II'. His research focuses on food chemistry, volatile compounds, sensory perception, analytical chemistry, and data analysis. Key areas include studying aroma release in foods (e.g., olive oil, hazelnuts), optimizing food processing techniques, and reducing food waste through advanced analytical methods like GC-IMS and PTR-ToF-MS.

Academically, Aprea teaches courses on food chemistry and microbiology for culinary training programs and has contributed to projects like the EU-funded SISTERS initiative targeting food loss reduction. He actively serves on editorial boards of journals such as *Frontiers in Nutrition and Food Science*, *Molecules*, and *Beverages*, emphasizing his role in advancing food science communication.

His work bridges fundamental research and applied solutions, including developing sustainable feed from agricultural by-products and assessing consumer acceptance of novel foods (e.g., insect-based proteins). Collaborations with industry and institutions ensure practical applications of his findings, particularly in improving food quality and safety.